Page 12 ANYONE CAN COOK

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FROZEN FRUIT SALADS
By MRS. V. HOWARD CHADWICK

2 3-oz. pkg. cream cheese 14 cup green cherries quarieted
1 cup mayonnaise 1 No. 2 can crushed pineapple

1 cup heavy cream, whipped drained
1% cup red maraschino cherries 21% cups diced marshmallows
quartered (about 24)

Combine cheese and mayonnaise, blended until smooth. Fold in whipped
cream, fruit and marshmallows. Pour’‘into 1 quart refrigerator tray.
Freeze until firm. Serves 8 to 10.

So rich and good, it can be salad or dessert.

FRUIT SALAD
By MRS. ARTHUR DAVIS

3 apples Celery heart-smali

3 bananas 1 can crushed pineapple

3 oranges : 1 small can mixed fruits

2 pears Few nuts and dates chopped

CREAM MIXTURE
Pineapple and other juices from above. Juice one lemon.

1 tbsp. sugar 1 egg
1 tbsp. flour l% pint whipping cream

Blend and cook until thick all but whipping cream. Cool. Whip cream and
blend with cooked mixture. Fold in whipped cream and blend with fruit
before serving. Serves 10 to 12.

HEARTY SALAD
By COLUMBIAN KITCHEN

baked beans vinegar
lettuce mayonnaise
raw onion rings

Arrange mound of beans on crisp lettuce. Add onion rings that have been
soaked in vinegar. Top with mayonnaise.

ITALIAN DRESSING
By G. McG. APPLEBY

4 cup salad oil cayenne

Ye cup vinegar paprika

1 teaspoon white sugar 3 cloves

% teaspoon mustard garlic sliced

¥g teaspoon salt
Mix all together and leave with garlic marinating for a couple of hours.
Lift out garlic before pouring on salad. Best with lettuce hearts and Soares a
green salads.

MARSHMALLOW SALAD
By MRS. J. S. GIFFORD

Yolks of two eggs l_ tsp. mustard
Juice of one lemon |. 2, cup milk

Combine above ingredients and cook in top of double boiler until thick.
When cool add: % pint whipping cream (stiffly whipped ) 1 pkg. cut up
marshmallows, 1 tin sliced pineapple cut in small pieces. Let stand 3 or
4 hours. Serve on lettuce and sprinkle with ground nuts, top: with
maraschino cherry. Serves 7.